At this point I should really just add a category onto this blog called “Stuff on Puff” and it would just be a compilation of various tasty toppings laying on top of a sheet of puff pastry.
I’m kind of kidding. But also kind of not. Things reposing on top of puff pastry (like this fleet of tomatoes from a few weeks ago) is one of my favorite ways to trick myself into believing that I’m eating something fancy that is decidedly un-fancy to prepare. Just think for a second how humble this recipe actually is. It’s 4 ingredients: carrots, ricotta, dill, chives. That’s pretty much your entire trip to the grocery store. That, and puff pastry. The good stuff, though. Don’t pinch your pennies in the freezer section because with a recipe this simple you’ve got to be using the best possible stuff. Splurge for the DuFour or don’t bother making it.
Puff pastry is one of the best vehicles for a refrigerator clean-out that I can possibly think of. Take, for example, the current state of my refrigerator. I threw a party over the weekend and I have so many left over vegetable spears from the crudite, a big container of the sweetest tomatoes and a full herb garden on my balcony. I’m salivating just thinking about slicing this all up on top of some fresh ricotta (also in the fridge, leftover from crostini!) baked on a buttery, puffed golden rectangle that cracks into hundreds of layers when you slice through.
It’s become clear this week that we’re not in summer anymore, Toto. The wind has been picking up in the evenings, I’ve transitioned from my shorts pajamas to full pants and I’ve found myself padding around the house in thick socks instead of flip flops. The tomatoes and corn are in their last few weeks of farmers’ market freshness, and we’re entering into that funny phase before the real autumn stuff starts appearing- butternut squash, brussels sprouts and the parade of root vegetables that follows. It’s an awkward time for cooking, to be honest- the weather fluctuates wildly and nothing feels like it quite fits. That is, of course, except puff pastry.
Ingredients
- 2 cups ricotta
- ¼ cup heavy cream
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
- 1 package frozen puff pastry, thawed
- 1 large egg, beaten to blend
- ¼ cup coarsely chopped fresh chives
- 2 tablespoons small dill sprigs
Instructions
- Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
- Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
- Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
- Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
Notes
https://www.thekitchenchronicles.com/2017/09/12/carrot-tart-with-ricotta-and-herbs/
